Summary

Ingredients

• 300 g kale, frozen
• salt and pepper
• 1 medium onion (s)
• 1 tablespoon olive oil
• 500 g minced meat, mixed
• 2 tablespoon tomato paste
• 2 tablespoon butter
• 2 tablespoon flour
• 0.25 liter ¼ milk
• 0.25 liter ¼ vegetable stock
• 2 egg yolks
• 500 g potato (s)
• 200 g cheese, rated (e.. Gouda)
• Paprika powder
• nutmeg
• oregano

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Instructions

1. Thaw the kale and squeeze it out well. Boil the peeled potatoes, but don`t let them become whole.
2. Dice the onion and let it glaze in olive oil. Add the minced meat and fry vigorously. Season to taste with tomato paste, salt, pepper, paprika, nutmeg and oregano. Fry for 10 minutes.
3. Melt the butter in a saucepan, sweat the flour in it lightly. Pour milk and stock and cook vigorously while stirring. Season with salt and pepper, remove from the fire and fold in the egg yolks.
4. Preheat the oven to 200 degrees.
5. Cut the potatoes into thin slices. Place one layer in a greased baking dish. Layer the mince, kale and half of the bechamel sauce on top, then each of the rest of the potatoes, mince and kale, the top layer should be kale.
6. Stir half of the cheese into the rest of the sauce and cover the casserole with it. Sprinkle with the rest of the cheese.
7. Bake for 40-45 minutes.